rasam masala
Rasam masala is a spice mix used to flavour the thin soups served as the second course in a traditional south Indian meal.
ingredients
- ¼ cup split pigeon peas - (toor dal)
- ¼ cup yellow split peas - (channa dal)
- ¾ cup coriander seeds
- 3 tbsp black peppercorn
- 3 tbsp cumin seeds
- 1 tbsp fenugreek seeds
- 10 dried Kashmiri chillies - coarsely torn into pieces
- ½ tsp asafoetida powder
instructions
- Toast toor and channa dals in a medium-hot pan for two minutes or until they take on a golden colour. Set aside.
- Toast coriander seeds and black peppercorns in the pan for two minutes, or until the coriander seeds take on a darker colour. Set aside.
- Toast cumin seeds in the pan for two minutes, or until the seeds take on a darker colour. Set aside.
- Allow spices to cool.
- Place toasted spices, torn chillies and asafoetida powder into a grinder and grind to a powder.
- Remove from grinder and place into an airtight container.
notes
- This masala will keep for about one month in a small airtight jar before losing its flavour.
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nutrition
Serving: 5 g | Calories: 36 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 4 mg | Potassium: 142 mg | Fiber: 2 g | Sugar: 0 g | Vitamin A: 90 IU | Vitamin C: 0.8 mg | Calcium: 42 mg | Iron: 1.7 mg
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Printed on 22 July 2026
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